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A sleek, compact tasting-menu restaurant in Innsbruck's old town, where the open kitchen turns out two set menus, one vegetarian and one built around meat and fish. The cooking is rooted in classical technique and nudged in contemporary directions, with combinations like venison with porcini and berbere spice doing quiet, confident things. Non-alcoholic pairings are housemade, which tells you where the priorities are.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Venison, porcini, spinach, berbere
“Select ingredients go into harmoniously flavoursome dishes such as "Alpine prawn, Swiss chard, peanut, plum" and "venison, porcini, spinach, berbere".”
Michelin Guide
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